PEANUT SAUCE
2
tablespoons peanut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 teaspoons chili paste
1/2 teaspoon curry powder
2 teaspoons salt
1/4 cup smooth peanut butter
1/4 cup unsweetened coconut milk
2 teaspoons white wine vinegar
2 tablespoons dark brown sugar, packed
1/4 cup coarsely chopped roasted unsalted peanuts
1/4 cup boiling water
Heat oil
over medium heat in a medium skillet. Add onions and garlic. Cook
until translucent, add chili paste, curry powder and salt. Stir to
combine. Stir in peanut butter, coconut milk, vinegar, brown sugar
and 2 tablespoons of warm water. Stir well and bring to a simmer.
Let simmer for 1 to 2 minutes, stirring until the sauce thickens and
the peanut butter dissolves.
Add 2
tablespoons of peanuts to the sauce and then transfer it to a
blender. Blend until smooth, adding 2 to 4 tablespoons of boiling
water to help sauce emulsify. Transfer it to a bowl. Let sauce cool
to room temperature. Before serving, garnish with the remaining
peanuts. The sauce may be made a day ahead and refrigerated in an
airtight container. Bring back to room temperature for 1 hour before
serving.
Yield: 1 cup
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